八种不同酵母发酵对馒头品质的影响

Effects of fermentation using eight different yeast on steamed bread quality

本研究对八种商用酵母制作的馒头品质进行研究,采用SMPE与GC-MS联用技术检测馒头中挥发性成分的种类与含量,成立感官评价小组对各样品进行评分。检测结果显示:酵母种类对馒头品质有显著影响,且各样品中均存在其特有挥发性成分;挥发性物质种类与感官评价得分有一定相关性,在馒头感官评价中,干酵母的表现要优于鲜酵母。Y-5样品中检测到16种挥发性物质,其感官评价得分也最高,为82.03分;Y-3样品中挥发性成分含量最多,高达137.43μg/g;挥发性成分种类最少的为X-2样品,仅有8种物质,含量为9.08μg/g;感官评价得分最低的为Y-1样品,仅为76.67分。结论:明确了酵母对馒头风味的影响,为馒头工业化生产提供理论依据。

In this study , the quality of steamed bread made from eight kinds of commercial yeast was studied.Each sample group was analysed by SPME-GC-MS, and sensorial quality was also evaluated. The results showed that the unique volatile flavor compounds existed in all samples, the yeast species had significant effect on the quality of steamed bread, sensory score was correlated with the volatile flavor compounds, and the steamed bread made from drying yeast get a higher score than that made from fresh yeast in sensory envaluation.The sample Y-5 got the highest score of 82.03 and 16 types of flavor were detected.The content of volatile coml：~nents in Y-3 samples was the highest,which was as high as 137.43 μg/g.The kind and content of volatile components detected in X-2 sample were the least,containing only 8 kinds volatile flavor compounds 9.08 μg/g.The lowest score for sensory evaluation was Y- 1 sample, which was only 76.67 points. Conclusion ： The influence of yeast on the floavor of steamed bread was clarified, which provided theoretial basis for the industrial production of steamed bread.